| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed facility did not have an approved sanitizer on hand. It was discussed with Ron, Owner, that deli uses Members Mark sanitizer, however they were out. Deli also had low splash bleach on hand, which not an approved sanitizer. Members Mark Quat sanitizer was ordered during inspection, and discussed the use of plain bleach as a sanitizer with Ron. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food products, in deli countertop hot box, not being maintained at 135F or above for food safety control. Food products probed with a calibrated state thermometer were 1Steak Biscuit, 10 BBQ Sandwiches, 4 Cheeseburgers, 4 Chicken Sandwiches with temperatures ranging from 117F-130F. |
All food products were voluntarily discarded during inspection. |
Priority (P) |
1 |